Monday, October 31

Cranberry White Chocolate Scones


OHHHH how I do love a scone! It's that time of year when I've got cranberries on the brain... my favorite part of the holidays. I love cranberry breads, cookies, muffins, and of course cranberry sauce!

And what goes better with cranberries better than white chocolate?!?!?!
I served these with a big mug of my white hot chocolate... it was the best way to start a cold morning!

Sunday, October 30

Whole Wheat Chocolate Chip Pancakes

What a way to start Sunday mornings off.


1 1/4 cups whole wheat flour
1/2 teaspoon salt
1 tablespoon baking powder
1 1/4 teaspoons white sugar
1 egg
1 cup milk
1/2 tablespoon butter, melted
1/2 cup chocolate chips


In a medium bowl sift dry ingredients together . In a separate bowl whisk milk and egg together.

Mix into the flower mixture, mix in butter then chocolate chips.

Fry on a hot greased griddle about 1-2 minutes per side. I use a 1/3 measuring cup to make sure all my pancakes are the same size.

This recipe was linked at...

Saturday, October 29

Pea Soup

This soup is cheap, it's easy, it's healthy, and it's hearty!

I had some left over smoked pork shoulder. What a great way to use some of the left over veggies, meat, and stock. It added a yummy smoked flavor. I've been chowing down this soup for 2 days and I'm still not sick of it!

Now this soup could easily be vegan and still taste awesome...

This really is a must try this fall/ winter!

Pea Soup

1 lb dried peas
8 cups stock (I used cooking juices from my left over boiled dinner and chicken stock. BUT you can use vegetable stock instead to make this dish vegan)
1 onion diced
1 stalk of celery diced
1 carrot diced
1 ham bone (optional)
1-2 cups diced ham (optional)

Add all of your ingredients except the diced ham (if your using it) into a large stock pot. Bring to a boil then reduce heat to med/low and simmer for 1-2 hours. When the peas are starting to fall apart and the rest of the veggies are tender. Remove ham bone.

With your immersion blender, puree 1/2 of the soup. If you do not own an immersion blender... well you should.

They are awesome! If you don't though... just cool a bit add it to your food processor or blender.

Give a good mix then add in your diced ham (if your using it) stir and serve!

Thursday, October 27

Pie Pops (Bite Sized Apple Pies)

We all know cake pops are all the rage. But why not pie?

I saw someone on Pinterest do pumpkin pies... so here is yet another Pinterest inspired recipe!!

It's really simple to make these  the assembly takes some time but they are so worth it!

Pie Pops


Double pie crust (Recipe found here) you can use store bought if you want to make this really easy!

Chunky apple sauce (recipe found here)

popsicle sticks

Preheat oven to 400.

Roll out your pie crust to about and cut circles out with a 1.5-2 in circle cookie cutter or use a glass
of some sort. I used a large shot glass I had in the cupboard.

Lay circles on a parchment paper lined cookie sheet.

Place popsicle sticks in the center. Give  a slight press on the stick to keep it in place.

Top the stick with about 1 tsp of your apple sauce.

Then top with a 2nd circle and crimp edges with a fork sealing the 2 crusts together.

Owen wanted me to make them scary for Halloween.....

If you want to you can sprinkle with course sugar.

Bake for about 15 minutes until the crust is golden

If you find yourself stuck inside on a cold day bring your kids into the kitchen for some fun. They have fun playing with my pie crust scraps and creating their own shapes. Best part is you can bake their creations and its edible! 

Look mom I have a mustache!

Chase forming his 'pie pop'

Owen eating his baked creation...

Chase having lots of fun with his dough

This recipe was linked at

Come join Love the Pie with TidyMom sponsored by Cherokee USA, Le Creuset, Wilton, Bags by Bloom and Harvard Common Press

Wednesday, October 26

The 1st Annual Great Food Blogger Cookie Swap

I am participating in  the very first annual Great Food Blogger Cookie Swap, hosted my the ladies at Love and Olive Oil and The Little Kitchen.

Here's how it works...

You sign up  here and they will send you the addresses of 3 fellow food bloggers to send your best holiday cookies too. You will also have cookies sent to you from other bloggers participating. The more food bloggers that sign up the more fun it will be... So check it out!!

My newest snack obsession....

This ham (2 slices) wrapped around these Hot Dilly Beans and a colby/jack cheese stick.

I'm totally obsessed!!

Just though I'd share.... =)

(The boys like turkey (not ham) wrapped around their cheese sticks)

My Grandmother's Tomato Soup Cake (aka Spice Cake) Breast Cancer Awareness Post

I think I have mentioned this before in a previous post... but if not I will again.

My Grandmother on my Dad's side of the family died when I was 10yrs old after a long battle with breast cancer. I have had a few other people close to me who have also had breast cancer but luckily beet it! As most of you know October is Nation Breast Cancer Awareness Moth. So in tribute to my Grandma and  the many others out there who have fought breast cancer I am doing at least one post a week this month that is either pink... or like this week featuring one of my Grandma's handwritten recipes.

This particular recipe always stood out at me but I was too scared to try it.... well I finally did.

What was I scared of?

It was soooo good! 

Yep...Tomato Soup in a cake.

Don't be scared this is super good, super moist... and you would never know that a can of soup was in there!

Trust me!!

Grandma's Tomato Soup Cake Recipe

I used to 9 inch round pans and it only needed to bake for 20 minutes.

I stuck to her recipe except for the frosting... We like cream cheese frosting in this family so I really slather it on so  I doubled everything in the frosting recipe except for the cheese in which I used a full package (8oz) .


Tuesday, October 25

New England Boiled Dinner (Smoked Pork Shoulder/Picnic Ham w/ Root Veggies and Cabbage)

This is my favorite favorite favorite meal from when I was growing up. I think today it is Mom's favorite meal as well. But I think her and I are the only ones in the family that like it! My husband will eat it as will my dad but I'm not sure how much they really like it.

One year when I was about 10ish yrs old when we went camping my mom brough her huge canning pot and placed it over the fire with a big ol' smoked pork shoulder potatoes and carrots and let it cook all day day on the open fire. It was the best boild dinner I think any of us have ever had.

The best part of this meal is that it is CHEAP to make and you get tons of food. You can eat left overs for days and days after feeding a large croud.

New England Boilded Dinner

1 pork shoulder
1 head of cabbage
6 small-medium red skin potatos
3 carrots
3 parsnips
1 large onion
6 cups of stock (use whatever you'd like veggie, chicken, beef)
2 cups of apple cider
2 bay leafs


Quarter your cabbage, half your potatos (if they are small leave them whole) cut ends off carrots and parsnips, quarter you onion. Throw in the bottom of your biggest pot you own.

Place pork shoulder on top fat side up.

Throw in bay leafs.

Pour in stock and cider.

Simmer over medium low heat for 4 hours. The longer it cooks the more tender your pork will be.

Remove pork from the pot slice and clean off of bone and away from fat. Remove veggies and serve!

You can use the cooking juices and add in some cornstarch to make a gravy... you can serve with a chutney  on top of the pork like I did... Cranberry Apple Chutney Recipe  or you can eat it as is!

I saved the juices/stock for another recipe later this week. It has amazing flavor. Very smokey, and salty from the pork but sweet from the cider and veggies. I also reserve the ham bones to throw into my soups lots of flavor!

Anything slow cooked with lots of potatos and meat are great comfort foods for the fall/winter.YUM


What is your favorite comfort food?

Monday, October 24

100th post on !! Parsnip Cake w/ Ginger Cream Cheese Frosting

I'll be honest... this is the first time I've ever eaten or cooked parsnips.

And of course they were put into a cake!

I plan on making a parsnip dish tomorrow night for dinner... but I thought it would be fun to use them in my cake instead of carrots.

The fun of using parsnips ended when I started grating them.... My husband had to step in and help.It was hard!

I think perhaps using them as a puree would have been easier. Maybe that will be an experiment for next week!

If you find yourself with a bunch of parsnips in this weeks CSA box... or you have them in your own garden. Try this out!

Parsnip Cake


2 cups all purpose flour
1 1/2 cups white sugar
1/2 cup brown sugar
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
3 cups shredded parsnips
1 cup vegetable oil
4 eggs

In a medium mixing bowl sift together flour, baking soda, baking powder, cinnamon, ginger, and nutmeg.

Add in sugars, parsnips, oil, and eggs. Mix until combined.

Transfer to a greased and floured 13x9 inch baking pan.

Bake at 350 for 25-35 minutes. It is done when you insert a tooth pick in the center and it comes out clean.

Let it cool completely before cutting and frosting.

Ginger Cream Cheese Frosting


8 oz of room temp cream cheese
1 stick of room temp butter
3-4 cups of confectioners sugar
1 tsp ginger


With your electric mixer on medium and with whisk attachment cream butter and cheese together until fluffy.

Add ginger.

Slowly add in sugar 1/2 cup at a time while beating on medium until it is at your desired thickness and sweetness. I used 3 1/2 cups of sugar.

And it was good!!!! I had to send it in to my husbands office so I wouldn't eat every slice!

 On another note... I just realized this is my 100th post! I honestly can't believe I've written that many... I started at the end of June and was kinda testing myself to see if I could stick with it. You see I have a tendency to not stick to anything.......................................................................................

Here I am 4 months later and still having fun! Thanks to everyone that stops by everyday to check out what I'm cooking in my little kitchen.

Here's to the next 100!

~~ Carrie~~

Sunday, October 23

Cranberry Apple Chutney

I made a Pork shoulder the other day and as an after thought whipped this up to go with it. I'll be making chicken later on this week and will use the left over chutney with that as well.

Apples and cranberries just go perfectly with pork or poultry. With Thanksgiving nearing I'm craving cranberry anything.

Cranberry Apple Chutney

2-3 firm apples chopped skins on or off ( I used Granny Smiths because of the color)
3/4 cup fresh cranberries
1 cup cider ( I used hard cider)
1/2 a diced onion
1 clove of garlic minced
1/2 tsp ginger
1/2 tbs butter

In a sauce pan saute onions for about 20 minutes until they are caramelized. Add in apples, cranberries, cider, garlic and simmer for another 15 minutes until apples are tender and cranberries break down.
Mix in ginger.

Serve hot over pork or poultry.

This recipe was linked at....



Saturday, October 22

Slow Cooked Beer and Brown Sugar Kielbasa w/ Kraut (Game Day Recipe)

When I saw this recipe last week on I knew I needed to make it ASAP!

This is a great guy friendly recipe to serve on game day.

My husband LOVED this one.

Though mine isn't as pretty looking as the Brown Eyed Baker's it sure did taste fantastic!

Crock pot Beer Brown Sugar Kielbasa w/ Sauerkraut

Recipe adapted from the Brown Eyed Baker


3 lbs polish kielbasa
1 cup brown sugar
1 bag of kraut (drained) 32oz
4 cloves minced garlic
1 red onion thinly sliced


Place Kraut and onion at the bottom of your crock pot place the kielbasa on top. Mix brown sugar garlic and beer together. Pour over top of the kielbasa.

Cook on high for 4 hours or low for 6.

I did high for 4 hours and then placed everything in a large baking dish under my broiler for about 30 seconds to crisp the skin of the kielbasa up a bit.

This was AMAZING... everyone must try this recipe. It's the perfect play of salty, sweet and sour. There are so many flavors going on but they all work so well together!

This Recipe was linked at...

Thursday, October 20

Pumpkin Granola Recipe and Other Bake Sale Goodies

This recipe has been bugging me to make it for weeks.

When I found out that they needed some baked goodies for the yard sale I figured that granola would be an easy thing to make and yield allot of little bags to sell.

In addition to the granola I also made a Dutch Apple Pie, Dutch Cran-Apple Pie, and Maple Caramel Tart.

I also attempted caramel apples.... but that was a big FAIL... after 30 minutes the caramel litterally slid off the apples into a big blob at the bottom.... not sure what went wrong there!

Apples about 5 minutes into the caramel slide...

Now because I did so much baking in one afternoon I did not take the greatest pictures... But this Pumpkin Granola recipe is a WINNER! It is low fat and low sugar!

Pumpkin Granola
Yeilds about 8 servings


3 1/2 cup rolled oats ( I used old fashioned)
1 cup pumpkin puree
1/2 cup maple syrup
1 tsp vanilla
1 tsp salt
1 1/2 tsp cinnamon
1 tsp ginger
1 tsp nutmeg
1/2 cup walnuts
1/2 cup dried cranberries (craisins)

Pre heat Oven to 325

In a large mixing bowl mix oats with cinnamon, nutmeg, ginger and salt.

In a smaller mixing bowl whisk pumpkin, maple, and vanilla together. Fold into the oat mixture.

Spread onto a cookie sheet and place in the oven, taking it out ever 15-20 minutes to stir.

About 30 minutes into the baking take out and toss in walnuts.

Return to  oven cooking for another 15-30 minutes. When its nice and crisp it is done. My batch baked for a total of 60 minutes.

After it has cooled mix in your dried cranberries, store in an air tight container for up to a week.

Wednesday, October 19

White Hot Chocolate and How To Do a Chocolate Rim (PINK for Breast Cancer Awareness)

Adding in some bright cheery pink jimmys to this mornings breakfast had be starting my day off with a smile.

When I was pregnant with both Chase and Madelyn one of my weaknesses was White Hot Chocolate from Dunkins.

This is my version, great for a cold yukky morning much like it is today! Especially if you serve it with my White Chocolate Cranberry Scones (recipe post later this week!)

How To Do A Chocolate Rim

In a small sauce pan over medium low heat add in 1/4 a cup of chocolate ( I'm using white) constantly stir until chocolate is smooth and melted. Take desired glass and dip and turn in chocolate leaving just the rim of the glass cover in chocolate. Very quickly dip rim into a bowl of sprinkles or jimmies.

Allow to harden before pouring your beverage in the glass. (I popped mine in the freezer for 5 minutes)

White Hot Chocolate
Recipe yields 1 serving


1/2 cup white chocolate chips
1/2 cup light cream
3/4 cup milk ( I used 1 %)
1/2 tsp vanilla


In a medium pan add in chocolate, cream and milk over med/low heat constantly whisk until chocolate is melted and blended with cream and milk. Add in vanilla and serve!

Try dressing it up with a chocolate rimmed glass. My boys though I was the coolest mom ever for handing them a jimmy covered cup this morning. (even if it was pink!) 

This recipe is linked at....

Almost Vegan Lentil Soup

I love this soup! It's light but yet filling.

My husband who isn't a big soup guy actually gave this 2 thumbs up!

Almost Vegan Lentil Soup

4 cups vegetable stock
1 cup dry lentils
1 cup dry pasta ( I used whole wheat mini penne)
1 tbs olive oil
1 carrot peeled and diced
1 celery stalk diced
1 diced yellow onion
1 medium sized tomato diced
2 cloves of garlic
1 bay leaf
1 tbs balsamic vinegar
salt and pepper to taste
freshly grated Parmesan cheese for topping


In a large pot or dutch oven, over medium heat add oil and saute onions, carrots, celery  tomato, and garlic  until tomato starts to break down.

Add in vegetable stock, bay leaf, and lentils. Bring up to a boil then lower the heat to med/low and simmer for about 20 minutes.

Add in your pasta and cook for about 15 more minutes when the pasta is al dente it's done!

Add in your balsamic vinegar and salt and pepper to taste.

Enjoy it with or with out freshly grated Parmesan cheese

Monday, October 17

Whole Wheat Honey Almond Butternut Squash Bread (Dairy Free)

My kids LOVE this.... and it's whole wheat, squash, honey, almonds.... all good things for you.

Chase (my 2 yr old) keeps calling it cake.

Hey if they want to think this is a treat that's awesome!

It is very similar to pumpkin bread but not quite as sweet. The squash puree adds allot of moisture, and the honey roasted almonds add the perfect amount of crunch.

This recipe is getting  a gold star and will be many more times to come!

Whole Wheat Honey Almond Butternut Squash Bread

1 3/4 cups whole wheat flour
1 cup butternut squash puree
1/3 cup honey
1/3 cup vegetable oil
1/4 cup warm water
2 eggs
1 tsp almond extract
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
1/2-3/4 a cup sliced honey roasted almonds

Pre heat oven to 325.

In a medium  mixing bowl sift together, flour, baking soda, cinnamon, nutmeg, ginger, salt. Set aside

In a separate bowl whisk together eggs and oil. Then add in your squash, honey, water and almond extract.

Whisk until blended.

Mix into dry ingredients.

Transfer into a greased 9 x 5 loaf pan, sprinkle with almonds and bake for 55-65 minutes.

Allow to cool for 15-30 minutes before removing from pan.

Would go great with this Cinnamon Honey Butter.


This recipe was linked at...